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* Cranberry-Brie Puffs

Flakey and rich appetizer puffs

Ingredients:

Half of a 17.3-ounce package frozen puff pastry

1 cup fresh cranberries

¼ cup water

3 tbsp sugar

¼ cup all-purpose flour, for flouring work surface

6 oz brie, rinds removed, cut into 24 equal pieces Directions:

Thaw pastry at room temperature for about 1 hour or until soft enough to roll out.

Preheat oven to 400ºF.

Put the cranberries, water and sugar in a small saucepan. Cook, covered, over high heat for about 2 to 3 minutes or until cranberries have popped. Remove lid and stir to mash with a fork. Reduce heat to medium and continue cooking, stirring with fork, for about 1 minute or until the mixture has thickened and liquid has evaporated. Cool.

Sprinkle work surface with flour and roll out puff pastry into a 12 x 9-inch rectangle. With a pastry scraper or pizza cutter, cut the dough into 24 equal rectangles. Press pastry into mini-muffin pans (you’ll need 2 pans with 12 muffin cups each). Divide cooled cranberry mixture among the muffin cups. Put a piece of brie in each muffin cup. Bake puffs for 15 to 20 minutes or until puffed up and golden brown. Serve warm.

Serves 6 (makes 24 Puffs)

Sue’s Tips:

This is a great way to use up extra cranberry sauce leftover from your holiday meal.

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